Medallions of Pork with Dijon Mustard and Vegetable Ribbons

Main Course

Nutritional Values384.0 Kcal

Proteins

29.9 g

Carbohydrates

26.8 g

Fats

18.1 g

Sodiums

0.4 g

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Ingredients

16 medallions of pork loin, allow about 120 g per person

2 teaspoons walnut oil

1 tablespoon Dijon mustard

200 ml cream

2 carrots, cut into tagliatelle-shaped strips

1 bulb celeriac, cut into tagliatelle-shaped strips

2 courgettes, green interior cut into tagliatelle-shaped strips

Salt and pepper

Preparation

Heat the oil in a skillet and brown the pork medallionas well on both sides. Spread with mustard and place them in a heatproof porcelain, ceramic or plastic bowl. Add the cream. Surround with the vegetables strips and place the bowl in the steam basket.

Steam for 15 minutes with the starter and the dessert.

Place the vegetable strips in the middle of each plate, top with the pork
medallions. Pour a line of sauce around the edge.